Best Black Bean Relish Recipes

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
• Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
• Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
• Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
• In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
• Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
• Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
• Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

SPICY CORN AND BLACK BEAN RELISH

Steps:

• In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH

Steps:

• Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
• Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
• Remove the chicken from the vinegar mixture and place on a baking sheet.
• Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
• Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
• After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
• Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
• Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
• Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and Avocado Relish TOASTED CUMIN CREMA Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle AVOCADO RELISH Combine all ingredients in a small bowl and season with salt and pepper

BLACK BEAN AND CORN RELISH

Steps:

• Toss all the ingredients in bowl.
• Add lime juice.
• Add spices to taste.
• Chill and serve!

BLACK BEAN CAKES WITH CORN RELISH-LUCKY 32

Steps:

• Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown. CORN RELISH Add all ingredients to a large mixing bowl.mix The longer it sits the better(refrigerate)-overnight if possible. Place relish on top of each black bean cake.

BLACK BEAN, CORN, AND TOMATO RELISH

Steps:

• 1. Carefully peel back the corn husks and remove the "silk" from inside. Soak the corn in a large bowl of cold water for 30 minutes. Drain the corn and pat dry.
• 2. Rub the butter over the corn kernels and fold the corn husks back into place around the cob.
• 3. Grill over hot coals or under a preheated broiler for 15 to 20 minutes, turning about every 5 minutes.
• 4. Allow to cool, peel the husks and cut the corn off the cobs. Combine with the remaining ingredients in a mixing bowl and toss to combine.
• 5. Chill for at least 1 hour before serving.

BLACK BEAN RELISH

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.

CORN & BLACK BEAN RELISH

Steps:

• 1. Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
• 2. Place vinegar, sugar, garlic, celery seed, salt and mustard seed in a small saucepan. Heat on medium low heat stirring occasionally. Bring to a slow boil and boil 2 minutes. Pour over corn mixture.
• 3. Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
• 4. Can be served as a dip with tortilla chips or as an embelishment to pinto beans, black-eyed peas, etc.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH

Steps:

• Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl. Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from the vinegar mixture and place on a baking sheet. Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes. Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil. After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
• Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl. Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop. Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.

BLACK-BEAN TOSTADAS WITH CORN RELISH

Steps:

• 1. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate. 2. Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate. 3. Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate. 4. Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through. 5. While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine. 6. To serve, top tostadas with corn relish, and, if desired, sour cream.

BLACK BEAN RELISH

Steps:

• Mix all ingredients together in a large non-reactive bowl.
• Relish can be made several hours ahead and refrigerated.
• Stir occasionally and remove from the refrigerator 30 minutes prior to serving.

BLACK BEAN RELISH

Steps:

• Sort the beans, wash under cold water. Drain. Combine with water, salt & yellow onions in large saucepan. Bring mixture to a boil over high heat, reduce to low, cover and cook 1-1/2 hours. Do not drain. Set aside, covered, for about 10 minutes. Chop peppers. While beans are still hot, add peppers, corn, red onion, vinegar, garlic, chili powder & hot pepper sauce. Mix well. Set aside until cool. Add a small dash of the "HOT Splash before you serve as a re fresher for the flavor and you are goooood to go! Mix in tomatoes & cilantro.

BLACK BEAN RELISH

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.